BROCCOLI AND BUTTERNUT SQUASH CASSEROLE

Broccoli and Butternut Squash Casserole image

Provided by Elisa Stamm

Time 1h50m

Yield 8

Number Of Ingredients 16

1 large butternut squash, peeled and cut into 1/2-inch cubes
2 cups water
1 cup uncooked brown rice
2 tablespoons light olive oil
½ medium red onion, minced
3 cloves garlic, minced, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 head broccoli, cut into florets
½ pound Brussels sprouts, quartered
2 medium carrots, julienned
1 medium zucchini, julienned
1 medium red bell pepper, cut into 1/2-inch dice
1 medium yellow bell pepper, cut into 1/2-inch dice
1 ½ cups coconut milk
3 tablespoons light soy sauce
2 tablespoons chopped fresh basil

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a 9x13-inch baking dish with about 1/2 cup water. Cover with foil.
Bake squash in the preheated oven until soft, about 1 hour.
While the squash is baking, bring 2 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
When rice is about halfway finished, heat oil in a skillet over medium-high heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium and add garbanzo beans, broccoli, Brussels sprouts, carrots, zucchini, bell peppers, coconut milk, and soy sauce. Stir to combine, cover, and simmer for about 30 minutes.
Combine rice, vegetables, and squash in the baking dish. Add basil and stir to combine. Return to the oven and bake until set, about 5 more minutes.

Nutrition Facts : Calories 336 calories, Carbohydrate 57.3 g, Fat 10.6 g, Fiber 9.6 g, Protein 9 g, SaturatedFat 8.3 g, Sodium 488.2 mg, Sugar 7.6 g